Meal Plan for June 14, 2017

Many of these fresh beginning-of-summer veggies make great salads and side dishes. You can pair most of these recipes with your favorite protein, whether that’s chicken, fish, beef, or plant based. Enjoy your Fig box this week!











Garlicky New Potatoes and Chard
Servings: 2 people
  • 1/2 pound new potatoes scrubbed
  • 2 cloves of garlic minced
  • 1/2 tablespoon olive oil
  • 1/2 bunch chard stems removed
  • 1/2 cup vegetable or chicken broth
  • 1/2 tablespoon freshly squeezed lemon juice
  • salt
  • freshly ground black pepper
  1. Put the potatoes in a large saucepan, add cold water to cover by an inch and season generously with salt. Bring to a boil, reduce the heat, and simmer until potatoes are fork tender, about 10-12 minutes depending on their size.
  2. Drain and halve the potatoes if large and set aside while you prepare the broth.
  3. Add the finely chopped garlic along with the tablespoon of olive oil over low heat to a large skillet and cook for a minute until the garlic starts to sizzle and becomes fragrant. Roughly chop the chard and add to the pan along with ½ cup of the stock. 

  4. Roughly chop the chard and add to the pan along with ½ cup of the stock. Cook for 2-3 minutes or just until the chard starts to wilt. Add the chard to the bowl of a food processor or blender and pulse until the chard is finely chopped.

  5. Add the potatoes and chard mixture back to the skillet along with the remaining ½ cup of stock and the lemon juice. Cook over medium heat until the potatoes are heated through. Taste and season with salt and pepper.

Recipe Notes

Recipe adapted from Scaling Back Blog.


Garlic Parmesan Cauliflower Radish Salad
Servings: 8 servings
  • 1 head cauliflower broken into florets
  • 1/2 cup sliced radishes
  • 3 green onions sliced into rounds
  • 6 slices cooked bacon crumbled
  • 1/4 cup sunflower seeds
  • 1 teaspoon chopped fresh rosemary
  1. Combine all ingredients in a large bowl; mix well to combine.
  2. Cover with plastic wrap and chill at least 4 hours or overnight. Keep leftovers in refrigerator for a few days. 

Recipe Notes

Recipe adapted from Diethood


Cucumber, Dill, Feta, and Pistachio Salad
Servings: 6 servings
  • 1/4 cup apple cider vinegar
  • 1/2 teaspoon kosher salt
  • 2 tablespoons minced red onion or shallot
  • 2 English cucumbers sliced thin
  • 2 tablespoons chopped fresh dill
  • 2 ounces feta cheese crumbled
  • 1/3 cup unsalted pistachios roughly chopped
  • 2 teaspoons olive oil
  • 1/4 teaspoon freshly ground black pepper
  1. Add the apple cider vinegar and salt to a small saucepan and bring to a simmer over medium heat.
  2. Once simmering, add in the minced red onion or shallot and remove from the heat. Let the onion steep and cool in the vinegar for 10-15 minutes.
  3. In a large serving bowl combine the cucumbers, dill, feta and pistachios.
  4. Pour the onion and vinegar mixture over the top of the salad and add in the olive oil and black pepper.
  5. Toss everything together until coated then serve. Leftovers can be stored in the refrigerator for a few days.

Recipe Notes

Recipe adapted from Spoonful of Flavor


Middle Eastern Romano Beans with Tomatoes
Servings: 2 people
  • 1 tablespoons olive oil
  • 1/2 medium red onion coarsely chopped
  • 1 garlic clove minced
  • 1/2 lb Roma beans cut into 2-3" pieces
  • 1 tomato diced
  • 1/2 teaspoon coriander
  • 1/4 teaspoon allspice
  • 1 cup water
  1. Heat olive oil over medium heat in large pan.
  2. Add red onion and saute until translucent; (a couple minutes) add garlic and cook a little longer, until fragrant.
  3. Add Romano beans, tomatoes, and cup of water. Bring to a simmer and cook for about 20 minutes.
  4. Add spices, stir to combine, then add salt and pepper as needed.
  5. Serve warm.
Recipe Notes

Recipe adapted from A Dish of Daily Life.


Black Pepper Chicken
Servings: 2 people
  • 1 skinless and boneless chicken breast cut into thin strips
  • 2 tablespoons oil
  • 1/2 lb onion sliced
  • 1 green bell pepper cut into strips
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons soy sauce use 1 tablespoon for marinade
  • 1/4 teaspoon sugar
  1. Marinate the chicken strips with 1 tablespoon of soy sauce for 10 minutes.
  2. Heat up a pan or skillet and add the oil. When the oil is heated, add the sliced onion and quickly stir-fry until aromatic and follow by the bell pepper and black pepper. Stir-fry for 1 minute.

  3. Stir in the chicken and continue to stir-fry until the chicken is cooked. Add in the soy sauce and sugar. Stir to combine all the ingredients well. Serve the black pepper chicken with warm steamed rice.

Recipe Notes

Recipe adapted from Rasa Malaysia

Weekly Fig is a private membership association for local sustainable foods. 


Meet the Author


Rachel Howard

Rachel is studying to become a registered dietician at UTC. She believes eating real food is the key to a healthy lifestyle, and loves to teach others about nutrition. Rachel enjoys planning healthy and tasty meals and experimenting in the kitchen with new recipes. She likes the challenge of trying to make classic family recipes healthier or learning new cooking techniques.